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    Home » Recipes » Easy Vegan Pasta Recipes

    Lemon Tofu Piccata

    Mar 26, 2020 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    Tangy Lemon Tofu Piccata is an easy entree that doesn't look or taste like it was easy to make. You can make the tofu in the oven or in the air fryer while you prepare the citrusy sauce.

    plate of tofu piccata with the EZ Tofu Press in the background

    When you first glance at the ingredients for this Tofu Piccata recipe, it is going to look like a LOT of things, but do not panic! If you look closely, you'll see that the total number of ingredients is totally manageable.

    The sauce ingredients are exactly the same as the marinade, but it adds vegetable broth for volume, cornstarch to thicken, and capers for some extra zing.

    You actually only need nine ingredients to make this recipe.

    The cooking method is the same one that I use for my trusty Panko Tofu recipe. But you don't need an air fryer to make your Tofu Piccata. I have included oven directions, as well. You do you!

    Preparing Your Tofu

    You don't need to use an air fryer, but you do need to press your tofu well to enjoy this recipe at its best. I press my tofu using the EZ Tofu Press.

    Pressing Tofu with the EZ Tofu Press

    The EZ Tofu Press gets the water out of your tofu in 10-15 minutes. I'm impatient, so I usually press for 10 and have never had an issue.

    Pressing the tofu is crucial, because getting that excess water out gives you a firmer texture and makes room for the tofu to drink up that tasty, citrusy Tofu Piccata marinade. Once your tofu is pressed and sliced, you toss it in the marinade, then let it sit for a bit to soak in those lovely flavors.

    Coat your marinated tofu in panko breadcrumbs, and you are ready to bake or air fry that tofu!

    close-up of lemon tofu piccata on a plate

    While the tofu is cooking, make your sauce in the blender, then simmer the sauce briefly on the stovetop to thicken, and you're good to go.

    Panko might seem like an odd choice for a piccata recipe, but hear me out, y'all. I wanted a coating that would give you a nice, satisfying crunch, since normally piccata is pan fried, not baked or air fried.

    overhead shot of the tofu over pasta with broccoli

    My original idea was to use Italian breadcrumbs, and you're certainly welcome to do that. I shifted to panko, though, because it is so hard to find vegan breadcrumbs at the store, and I didn't want you guys to have to make breadcrumbs from scratch.

    It just felt like unnecessary steps, when the panko gives the texture you want, and the sauce and marinade for the Tofu Piccata are already so flavorful.

    And - let's be real - this recipe is all about that SAUCE.

    close-up of the tofu on a red plate with text overlay

    Serving Your Tofu Piccata

    I like to dish this up over noodles with a side of steamed broccoli. You can prep and cook the noodles and broccoli while the tofu is marinating and cooking, so everything is ready at the same time. Easy peasy, lemon squeezy!

    To serve your tofu, top with lemon rounds and a little bit of parsley for garnish, then add a couple of tablespoons of that lemony piccata sauce.

    tofu piccata over spaghetti on a plate with lemon rounds and steamed broccoli

    Lemon Tofu Piccata

    Tangy Lemon Tofu Piccata is an easy entree that doesn't look or taste like it was easy to make. You can make the tofu in the oven or in the air fryer while you prepare the citrusy sauce.
    Prevent your screen from going dark
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Air Fryer, Vegan
    Keyword: tofu piccata, vegan piccata
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 413kcal
    Author: Becky Striepe

    Ingredients

    For the Marinade

    • ¼ cup fresh lemon juice
    • 2 tablespoons parsley
    • 1 clove garlic
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper

    For the Tofu

    • 1 block extra firm tofu - pressed and cut into 8 rectangular cutlets
    • ½ cup vegan mayo
    • 1 cup panko breadcrumbs - OR vegan breadcrumbs, if you can find them or want to make your own

    For the Sauce

    • ¼ cup lemon juice
    • 1 cup vegetable broth
    • 2 tablespoons parsley
    • 1 clove garlic
    • 2 teaspoons potato starch or cornstarch
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 2 tablespoons capers

    To Serve

    • 1 lemon sliced into rounds

    Instructions

    • If you're baking the tofu, preheat the oven to 425F. No need to preheat the air fryer.

    Marinate the Tofu

    • Combine all of the marinade ingredients in your blender or food processor. Puree until you have a pretty smooth mix. In a shallow bowl or on a large plate, cover the tofu with the marinade. Set aside to marinate for 15-30 minutes

    Bread the Tofu

    • Measure the vegan mayo into a shallow bowl and the panko in another shallow bowl. Dredge each tofu piece first in the mayo, then in the panko, making sure to get a nice, even coating.

    Cook the Tofu

    • For the Oven: Arrange the tofu on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip and bake for 20 more minutes.
    • For the Air Fryer: Arrange the pieces in a single layer in your air fryer basket. You may need to air fry these in two batches, if you can't fit all 8 cutlets in your basket in a single layer without overcrowding them - that will depend on the size of your basket. You can also use a rack, if you have one. Cook on 370 for 20 minutes, shaking the cutlets gently after 10 minutes, to prevent sticking. Repeat with the second batch, if needed.

    Make the Lemon Piccata Sauce

    • While the tofu cooks, combine all of the sauce ingredients except the capers in your blender or food processor. Puree until smooth, then stir in the capers. 
    • Pour the sauce into a small saucepan. Bring to a boil, then reduce the heat and simmer, stirring for about 5-7 minutes, until it thickens.
    • To serve, spoon a couple of tablespoons of the sauce over the tofu and garnish with a lemon round and a parsley sprig.

    Notes

    Adapted from Lemon Chicken Piccata and Panko Tofu.

    Nutrition

    Nutrition Facts
    Lemon Tofu Piccata
    Amount per Serving
    Calories
    413
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Saturated Fat
     
    3
    g
    15
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    13
    mg
    4
    %
    Sodium
     
    1077
    mg
    45
    %
    Potassium
     
    213
    mg
    6
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    346
    IU
    7
    %
    Vitamin C
     
    17
    mg
    21
    %
    Calcium
     
    42
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Wendy

      February 14, 2023 at 7:49 pm

      5 stars
      Delicious and a perfect air fryer recipe! Will make again and again!

      Reply
      • Becky Striepe

        February 15, 2023 at 1:30 pm

        Thank you, Wendy! I'm glad you enjoyed it!

        Reply
    2. Madeleine

      November 01, 2021 at 8:44 pm

      5 stars
      I loved this! So delicious and flavorful! We served it with spaghetti and marinara and a side salad dressed in red wine vinaigrette. The only thing I would change next time is measuring out half the amount of vegan mayo—I had way too much left over.

      Reply
      • Becky Striepe

        November 03, 2021 at 1:20 pm

        That sounds like a delightful meal, Maeleine! Thank you for coming back to share your experience!

        Reply
    3. Anonymous

      June 05, 2019 at 12:23 pm

      Made this last night with mash potatoes and sautéed spinach. We didn’t take any pictures because we devoured it so quickly. Thanks for the great recipe ?

      Reply
      • Becky Striepe

        June 05, 2019 at 1:02 pm

        You are so welcome! I bet it was awesome over mashed potatoes - I'll have to do that next time!

        Reply
    4. OhTriGoodness

      May 23, 2018 at 7:23 pm

      5 stars
      The recipe turned out fantastic! Thanks! I'll be making this way to often.

      Reply
      • Becky Striepe

        May 23, 2018 at 8:58 pm

        Thank you! I'm glad you enjoyed it!

        Reply
    5. Sarah De la Cruz

      February 11, 2018 at 1:49 am

      Ah, you know how much I love tofu! And that caper sauce looks amazing!

      Reply
      • Becky Striepe

        February 11, 2018 at 8:10 am

        Thank you, Sarah! Tofu lovers, unite!

        Reply
      • Chrissy

        October 04, 2020 at 7:04 pm

        This looks delicious! Should the parsley be fresh or dried?

        Reply
        • Becky Striepe

          October 05, 2020 at 8:41 am

          Definitely fresh!

          Reply
    6. Katie Koteen

      February 07, 2018 at 9:23 pm

      5 stars
      Ohhh how I've missed that tangy piccata sauce. I can't wait to make this!!!

      Reply
      • Becky Striepe

        February 07, 2018 at 9:33 pm

        Yay! Enjoy, Katie!

        Reply
    7. Ashley Nicole

      February 07, 2018 at 4:35 pm

      5 stars
      Love this simple recipe! I bet kids will love them too. Healthy, tasty, and easy to prepare. A must-try!

      Reply
    8. Mary Ellen | VNutrition

      February 07, 2018 at 2:05 pm

      5 stars
      I have everything but the capers! I need to get to the store to get them so I can try this ASAP. I haven't been this excited to try a dish in a while!

      Reply
      • Becky Striepe

        February 07, 2018 at 2:09 pm

        Oh yay! Enjoy it, Mary Ellen!

        Reply
    9. Sarah McMinn

      February 07, 2018 at 12:20 pm

      5 stars
      OMG, this looks incredible! Gonna try this weekend.

      Reply
      • Becky Striepe

        February 07, 2018 at 1:06 pm

        Hooray!

        Reply
    10. Dianne

      February 05, 2018 at 1:25 pm

      I love just about anything piccata! I love how easy this is. And it's so perfect for Valentine's Day!

      Reply
      • Becky Striepe

        February 05, 2018 at 2:40 pm

        Hooray! Enjoy!

        Reply

    Trackbacks

    1. Vegan Pasta Recipes for Date Night | Valentine's Vegan Pasta Recipes says:
      January 9, 2019 at 6:24 pm

      […] For a different take on pasta, check out Glue and Glitter’s Tofu Piccata over spaghetti. Elegant and tasty for the perfect date night […]

      Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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